Cilantro Chimichurri Chicken Bowls

Cilantro Chimichurri Chicken Bowls

Calling all cilantro queens (and kings)! This Chimichurri Chicken bowl is bursting with flavor and perfect for using up all that garden fresh cilantro.

The best part? The chimichurri sauce is a total winner - it marinates the chicken, dresses the purple cabbage slaw, and becomes a delicious topping, all in one! Chimichurri is a zesty and herbaceous sauce that perfectly complements grilled meats and vegetables. Not only does it add a burst of flavor to dishes but also offers several health benefits thanks to its nutritious ingredients.

I love to add fresh herbs on top of bowls and sneak them into homemade sauces whenever possible because they elevate the taste while containing powerful medicinal properties. Cilantro, in particular, is known for its natural detoxification, anti-inflammatory, and antioxidant properties to assist in the removal of heavy metals from the body. Olive oil is also boasting with health benefits. It contains monounsaturated fats, which can help lower LDL (bad) cholesterol levels and reduce the risk of heart disease. If you're on the market for a high quality extra virgin olive oil, Kosterina has my personal favorite - and code BEWELL gets you 15% off everything at

This chimichurri sauce alone checks off three of the four components of the Fab Four - fat, fiber, and greens. Plus, these bowls are totally customizable for the whole family. Grain-free? Try this sans the rice and double the protein or sub cauliflower rice. Don't love chicken? Try this recipe with shrimp or salmon. Not a fan of cilantro? Try parsley. Want to add a little heat? Add a few shakes of red pepper flakes to the chimichurri sauce. Pro Tip: You can use the sauce right away, but for an even better chimichurri, let it sit at room temperature for a few hours or overnight to let the flavors marry together!

This makes a delicious lunch or dinner, and I ate this one sans rice for breakfast this's just that good. You can even bulk prep the sauce, rice, and protein and serve this recipe up all week long. Efficient, nutritious, AND incredibly tasty!

  • Prep Time

    5 minutes

  • Total Time


  • Servings


  • Freezer Friendly



Cilantro Chimichurri Sauce:

  • 2 cups of cilantro (most of the big stems removed)
  • 3 garlic cloves
  • 1/4 red onion
  • 1 cup of olive oil (1/2 for blending + 1/2 to add after blending)
  • 2 tbsp red wine vinegar
  • 1 tbsp dried oregano


  • 4 chicken breasts
  • 4 cups salad greens of choice - we used butter lettuce
  • 1 avocado (1/4 avocado per bowl)
  • 1 purple cabbage - thinly sliced
  • Extra cilantro, for topping


  1. For the sauce, add all the ingredients to a high speed blender or food processor except for the additional 1/2 cup olive oil and pulse to combine. Once everything is finely chopped, pour it into a container and add the additional 1/2 cup of olive oil. Stir to combine.
  2. Marinate chicken breasts in 1/8 - 1/4 cup of the chimichurri sauce. If you're short on time, you can marinate the chicken for 15 to 30 minutes, but the longer it sits the more flavor it will have.
  3. To prepare your rice, lightly rinse, swirl, and drain the water from the rice 1 to 2 times with cold water to get rid of extra starch build up. Add 1:1 ratio of rice to water to a rice cooker or stove top. Adjust more or less water depending on the results. 
  4. Once the chicken has marinated, transfer to a grill, pan, oven or air-fryer and cook until the internal temperature reaches 165 °F.
  5. While your chicken is cooking, add sliced purple cabbage to enough water to submerge with a few tablespoons of salt for 10-20 minutes, then rinse, drain and pat dry. This makes the cabbage soft, having the same texture as if it had been cooked, but it's still raw.
  6. To serve, add butter lettuce and white rice as the base of your bowl. Top with sliced chicken, avocado, purple cabbage, fresh cilantro, and dress with a few tablespoons of the extra chimichurri sauce.